Lentil salad with beetroot, goat cheese and toasted bacon

Name: lentil salad with beetroot, goat cheese and toasted bacon
Total time: 35 min
Yield: 4
Ingredients: 200 gram lentils; 500 milliliters vegetable stock; 25 gram walnut; 4 paste breakfast bacon; 4 paste bacon; 75 gram mixed leaf lettuce; 1 cooked beet; 150 gram soft goat cheese; 2 tablespoon White wine vinegar for the dressing; 1 teaspoon dijon mustard for the dressing; 3 tablespoon extra virgin olive oil for the dressing

Ingredients

200 gram lentils
500 milliliters vegetable stock
25 gram walnut
4 paste breakfast bacon
4 paste bacon
75 gram mixed leaf lettuce

1 cooked beet
150 gram soft goat cheese
2 tablespoon White wine vinegar for the dressing
1 teaspoon dijon mustard for the dressing
3 tablespoon extra virgin olive oil for the dressing

Directions

Cook the lentils in the stock as per the instructions on the package. Drain and drain.
Roast the walnuts in a dry, hot frying pan and keep separate. Roast the bacon in the same hot frying pan until crispy.
Mix the ingredients for the dressing and season with salt and pepper. Divide the lettuce over plates.
Spoon the beetroot through the lentils and spread this mixture with the goat's cheese and walnuts over the lettuce. Pour the dressing over the lentil salad and place the bacon on it.